The well-worn tables in a tiny, dark room are workbenches from a time when the premises were a barrel factory. These days the business is wine, with an emphasis on local varieties and sold by the glass, plus the namesake schnitzels. The blackboard is also usually filled with a few mainstays like Schäufele (pickled and slightly smoked pork shoulder), Leberknödel (liver dumplings), and Saumagen (literally, sow's stomach, but actually a spicy meat-and-potato mixture)—dishes you’re not going to find at a lot of other places. Local epicures are regulars.